IT’S SOUP WEATHER

The following soups and stew recipes, along with many more beef recipes and contributing biographies, can be found in the Beef Recipe Collections sold on the Beef Bucks website by opening the “store” page.

CHEESEBURGER SOUP – Delina Nagel

INGREDIENTS:

6 cups chicken broth

2/3 cup celery chopped

1 cup carrots coarsely shredded

1/2 cup onion chopped

4 cups rice (regular or wild rice) cooked

1 1/2 lbs. lean ground beef browned

2 cans milk

2 lbs. Velveeta cheese

DIRECTIONS:

Simmer together the first 4 ingredients. Add the 4 cups of rice, beef, soup, milk and Velveeta cheese. Heat thoroughly. NOTE: I have made this and not added the Velveeta cheese.

HAMBURGER/POTATO SOUP – Shane Osborn*

INGREDIENTS:
1 1/2 lbs. Russet-Idaho potatoes

1/2 tsp. salt

1/2 cup cream

1/8 tsp. black pepper

2 pounds ground chuck or 95% lean hamburger

1/2 tsp. salt

1/2 cup celery finely chopped

1/2 cup yellow onion finely chopped

1 tbsp. fresh parsley chopped

1/2 tsp. Worcestershire sauce

1/2 tsp. hot sauce (optional)

1 cup half & half or heavy cream

DIRECTIONS:

In a large skillet over medium heat, cook the hamburger or ground chuck with salt, pepper and onion until all pink is gone. Drain any liquid from the meat and set aside. In another kettle or dutch oven cook the potatoes adding only enough water to cover and salt. Bring to a boil. When potatoes have boiled about 5 minutes, add celery and finish cooking all. Drain the water. Add the meat to the potatoes (which I partially mash) then add 1 cup half & half or heavy cream, parsley, Worcestershire and hot sauce. Add 2% milk to amount desired – heat but don’t boil. (Shane likes it thinner and after it has time to blend).

* U.S. Navy Lieutenant Shane Osborn: Lt. Osborn is a son of America’s Heartland, born in South Dakota and raised in Nebraska. He first flew at age three, sitting on his father Doug’s lap, as a neighbor gunned the motor of his war-surplus Piper Cub and the little plane bumped down the South Dakota sheep pasture and rose into the air. From that moment on, Shane knew that he would be a pilot. The goal remained unchanged during his school years in Norfolk, Nebraska, where Shane also excelled in football. But his dream  was almost crushed when he suffered terrible injuries in a near-fatal car accident. Now Shane showed his remarkable will power and endurance. He overcame the injury, which had threatened to blind him, and went on to win a four-year Naval ROTC scholarship at the University of Nebraska where he earned a degree in Mathematics.

Shane worked hard as an ROTC midshipman and was selected for Naval Aviation. During his flight training, he earned top grades, which qualified him to fly jet fighters. But, when he graduated from the first two phases of flight school, the jet training “pipeline” was backlogged, so Shane chose the big EP-3E ARIES II electric reconnaissance planes. If the couldn’t be a top gun carrier pilot, he was determined to become the best EP-3 pilot in the Fleet. And, 18 months after arriving at Fleet Air Reconnaissance One (VQ-1), Shane was an Aircraft/Mission Commander, flying complex and often dangerous missions in the Far East.

After Shane and his crew won their freedom, he was awarded with the Distinguished Flying Cross for courage and superb airmanship and the Meritorious Service Medal for leadership.
BACK TO BED STEW  – Sandy Gullickson

INGREDIENTS:
2 lbs. stew meat

6 large carrots cut in chunks

3 large potatoes quartered

1 can tomato soup

1 can mushroom soup

1 can celery soup

1 small onion, sliced or chopped

DIRECTIONS:

DO NOT brown meat. Put all in covered pan. Stir and back for 5-6 hours at 275 degrees. Do not open oven! OR put in crock pot over night. Both methods work well.

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